Veggie Stuffed Spaghetti Squash

I had never tried Spaghetti Squash before! I'm impressed! Really loved it.

To make the Sauce:

Berry Tomatoes  - approx 20, these were fresh from my garden

Fresh Basil - couple of handfuls

Fresh Garlic - 2 cloves sliced

Brown Sugar - approx 2 tablespoons

Balsamic Vinegar - approx 4 tablespoons

It turns out different every time as I never really measure the quantities. You can adjust to your own tastes after you make it a few times.

Combine and roast in the oven until caramelised. Blend until smooth.

How to cook the Spaghetti Squash:

Simple... Roast it in a 180 degree C oven until cooked, this will depend on the size of the squash.

 This one was approx 600 grams and I cooked it for around an hour.

What to do next:

Cut the squash in half and remove the seeds. 

Use a fork to fluff up the flesh which creates the noodles! 

Keep the skin to use as a bowl.

For the rest of the filling..

1 Onion diced

1/4 Red Capsicum diced

3 Button Mushrooms sliced

1/2 Zucchini diced

2 Tablespoons of Chilli infused Olive Oil

Saute until soft, add the sauce and the spaghetti squash. Mix to combine. Pop it all back into the skins and top with some Parmesan and Tasty cheese of your choice and throw it under the grill until the cheese melts.